Go Back
+ servings
3 salmon tacos arranged side by side with limed halves to the sides
Print Recipe
4.50 from 2 votes

Blackened Salmon Tacos

These incredible Blackened Salmon Tacos topped with avocado salsa are incredibly fresh and flavorful!  Served on charred corn or flour tortillas with crunchy romaine lettuce, these easy fish tacos come together in less than 30 minutes for a wonderful dinner any night of the week!
Prep Time20 mins
Cook Time6 mins
Total Time26 mins
Course: Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 621kcal
Author: Amy Nash



  • 4 fillets skin-on salmon 6 ounces each
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ancho chili powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ¾ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 2 Tablespoons oil


  • 8 corn or flour tortillas
  • 2 cups romaine lettuce shredded
  • ¼ cup chopped red onion
  • 2 Tablespoons chopped cilantro
  • 1 lime cut into wedges

Avocado Salsa

  • 2 medium ripe avocados diced
  • cup chopped red onion
  • 3 Tablespoons chopped cilantro
  • 1 jalapeno seeds and membranes removed, diced
  • 1 clove garlic minced
  • Juice of 1 lime
  • Salt and pepper to taste



  • Arrange the salmon on a plate or cutting board. In a small bowl, combine chipotle chili powder, ancho chili powder, paprika, salt, cumin, onion powder, garlic, ground coriander, oregano, and black pepper.  Sprinkle each salmon fillet generously with the spice rub on the flesh side only.
  • In a large cast iron skillet or heavy-bottomed pan over medium heat, heat 2 tablespoons of oil. When the oil is hot, add the salmon flesh side down. Cook for about 3 minutes per side until skin is crispy and the salmon is cooked through and flakes easily with a fork. The salmon should be opaque throughout. 
  • Transfer the cooked salmon to a plate and use a fork to break the salmon into large chunks.
  • Char the tortillas on a gas stove top or grill, then fill each tortilla with salmon, lettuce, red onion, cilantro, and avocado salsa. Serve with a lime wedge.

Avocado Salsa

  • In a large bowl, add the diced avocado, red onion, cilantro, jalapeno, garlic, and lime juice, gently stirring just to combine. Taste and season with salt and pepper as needed.


Serving: 2tacos | Calories: 621kcal | Carbohydrates: 42g | Protein: 40g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 711mg | Potassium: 1650mg | Fiber: 13g | Sugar: 3g | Vitamin A: 2899IU | Vitamin C: 26mg | Calcium: 132mg | Iron: 4mg